Saucepan@saucepan · Shared this recipeFollowFrench · sauceSimple BouillabaisseA simple, rustic French seafood stew with saffron, fennel, and leeks, featuring halibut, clams, mussels, scallops, and shrimp in a rich tomato broth.total45 minprep20 mincook25 minservings4Original recipe on littleferrarokitchen.comKeep this recipeAdd a copy of Simple Bouillabaisse to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 tbsp olive oil2 tbsp unsalted butter1 leek, thinly sliced and washed well1 small fennel, sliced4 garlic cloves, finely chopped2 tbsp tomato paste2 large tomatoes, chopped3 sprigs fresh thyme1 pinch saffron1 large piece of orange peel1 bay leaf4 cup seafood stock1 lb halibut, cut into 2 inch pieces1 lb clams and/or mussels, cleaned and scrubbed well0.5 lb scallops, about 6-8 scallops0.5 lb medium sized shrimp0.5 tsp Kosher salt0.25 tsp Ground black pepperChopped parsley, leaves, finely chopped for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a large wide Dutch oven to medium heat and add olive oil and butter.2Step 2: Once melted, add the sliced leeks and fennel and sauté until softened and fragrant, but not browned, about 2-3 minutes.3Step 3: Add the chopped garlic and sauté for another minute. Stir the tomato paste into the garlic for another 30 seconds.4Step 4: Add the chopped tomatoes, with their juices along with the saffron, and give everything a good sauté for another 3-4 minutes until the tomatoes begin to soften and release their juices.5Step 5: Pour the seafood stock in and nestle in the fresh thyme, bay leaf and orange peel. Simmer for 15-20 minutes.6Step 6: While simmering, add the halibut and simmer for 3-4 minutes.7Step 7: Add the mussels and clams and continue cooking for another 3-4 minutes.8Step 8: Add scallops and continue cooking for another 2-3 minutes, then add the shrimp and continue cooking for another 2-3 minutes until the shrimp are just cooked through.9Step 9: At this point, the fish should be cooked through and mussels and clams just opened. Remove the bouillabaisse from heat and taste broth for seasoning.10Step 10: Ladle the bouillabaisse into bowls with assorted fish and garnish with chopped parsley.getsaucepan.com/r/b7d5c96a-398a-4574-bd0a-1a037be5b5e7 · Original: https://littleferrarokitchen.com/julia-childs-bouillabaisse/
